Beat the egg with the salt, sugar, mustard and vinegar, and add the oil slowly, drop by drop until half has been used. Add the paprika or the pepper and add the rest of the oil.
: VEGETABLES : SPECIAL DISHES :
TUNA, NOODLE, VEGETABLE CASSEROLE
2 tablespoons butter 1 large onion, minced 1 No. 2 can peas, drained 2 seven-ounce cans tuna 3 cups cooked fine noodles 6 tablespoons flour 6 tablespoons butter 1 teaspoon salt 3 cups milk ¼ teaspoon black pepper 1 teaspoon Worcestershire 1½ cups grated sharp cheese paprika
Sauté onion in 2 tablespoons of butter and mix with drained peas. Break tuna with fork. Combine butter, flour, salt, Worcestershire sauce, pepper and milk into a cream sauce and add 1 cup grated cheese. Cook over low gas flame until cheese is melted and sauce is smooth. Alternate peas, noodles and tuna in greased casserole and cover with sauce. Top with remaining ½ cup cheese and sprinkle paprika on top. Bake 25 to 30 minutes in 350 degrees preheated oven. Serves 6 to 8.
EGGPLANT CASSEROLE
1 eggplant (medium) 1 can tomato sauce 1 onion 2 cloves garlic 3 tablespoons oil grated parmesan cheese
Fry onion and garlic in oil until golden brown, add tomato sauce, one can of water, salt and pepper; let cook until thick. Slice eggplant in ½-inch thick slices. Fry until done, place layer of eggplant in pyrex dish. Cover with sauce and sprinkle with grated parmesan cheese, repeat until all is used.